Tuscan Mini Meatballs & Italian Sausage Recipe
Bites in Sugu
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Ingredients
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Meatballs & Sausage
Tuscan Sugo (Tomato Sauce)
Finish & Garnish
Method
Meatballs & Sausage
- 1
Soak breadcrumbs
In a small bowl, combine panko breadcrumbs and whole milk. Let sit 5 minutes until milk is absorbed.
- 2
Mix meatball mixture
In a large bowl, combine ground beef, removed Italian sausage meat, soaked panko, egg, grated Parmesan, chopped parsley, minced garlic, salt, and black pepper. Use your hands or a spoon to gently mix until just combined; avoid overworking to keep meatballs tender.
- 3
Form meatballs
Portion mixture into 1-inch to 1 1/4-inch meatballs (about 1 tablespoon per meatball). You should get roughly 24–30 mini meatballs. Roll gently to form even bites and place them on a parchment-lined tray.
- 4
Brown meatballs
In a large skillet (12-inch) heat 2 tablespoons olive oil over medium-high heat. Working in batches to avoid crowding, add meatballs and brown on all sides, about 6–8 minutes total per batch. They do not need to be fully cooked through—just nicely browned. Transfer browned meatballs to a plate and keep warm.
Tuscan Sugo (Tomato Sauce)
- 5
- 6
Build sauce
Stir in tomato paste and cook 1–2 minutes to caramelize slightly. If using, pour in red wine to deglaze the pan, scraping up brown bits; simmer until wine reduces by half (2–3 minutes). Add crushed tomatoes, stock, dried oregano, dried basil, bay leaf, red pepper flakes, sugar (if using), salt, and black pepper. Stir to combine.
- 7
Simmer gently
Bring sauce to a simmer, then reduce heat to low. Let simmer uncovered 15 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning.
- 8
Finish sauce with meatballs
Nestle the browned mini meatballs into the simmering sugo, spooning sauce over them to submerge as much as possible. Cover partially and simmer gently 12–15 minutes until meatballs are cooked through (internal temperature of 160°F/71°C) and sauce thickens. Remove bay leaf and stir in torn fresh basil.
Finish & Serve
- 9
Serve
Spoon meatballs and generous sauce into a shallow bowl or serving dish. Sprinkle with freshly grated Parmesan and chopped parsley. Serve with crusty bread, polenta, or over pasta if desired.
- 10
Storage
Refrigerate leftovers in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently in a saucepan over low heat until warmed through, adding a splash of water or stock if sauce has thickened excessively.